Can I use a different plant-based milk for this Kulfi?

While almond-cashew milk provides a rich base, you can substitute with other creamy plant milks like full-fat coconut milk or oat milk for similar results.

Why do I need to blend the Kulfi mixture twice?

The initial freeze and re-blend helps break down ice crystals, resulting in a much smoother, creamier Kulfi texture, similar to traditional methods.

Are the turbinado sugar and rose water essential for the flavor?

Turbinado sugar adds sweetness if your mango isn't very ripe, and rose water enhances the traditional Indian aroma, but both can be omitted based on preference.

How long does the Kulfi need to freeze in the molds?

After the initial blend and re-blend, the Kulfi requires 6-8 hours in popsicle molds, tightly covered with tin foil, to set completely.

How important is a perfectly ripe mango for this recipe?

A perfectly ripe mango is crucial as it provides natural sweetness and a rich, authentic flavor, potentially reducing the need for added sugar.

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Kulfi: Indian Mango-Saffron Popsicle
[Vegan]

Name: Kulfi: Indian Mango-Saffron Popsicle [Vegan]
Cook time: 30 min
Yield: 2 - 3 popsicles
Ingredients: 1 perfectly riped large sized cubed Mango; 1 1/2 cups Almond-Cashew Milk; 3-4 tsp Turbinado Sugar (optional); 1 tsp Rose Water (optional); 1 tsp Saffron strands; 1 tsp Cardamom pod

AS By: Akshata Sheelvant

Author Bio

Akshata Sheelvant is an Ayurvedic Lifestyle Consultant. She is the founder of an Ayurvedic vegan... Read More

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Vibrant yellow vegan Kulfi popsicle, made with mango and saffron, on a stick, showing its creamy texture, ready to enjoy.

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Ingredients You Need for Kulfi: Indian Mango-Saffron Popsicle [Vegan]

1 perfectly riped large sized cubed Mango
1 1/2 cups Almond-Cashew Milk
3-4 tsp Turbinado Sugar (optional)
1 tsp Rose Water (optional)
1 tsp Saffron strands
1 tsp Cardamom pod

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How to Prepare Kulfi: Indian Mango-Saffron Popsicle [Vegan]

In a high speed blender, blend all the ingredients until well incorporated.
Pour this into a glass container and freeze for 3-4 hours.
Blend this again in the blender until everything incorporates.
Pour into popsicle molds and freeze covered tightly with a tin foil for 6-8 hours. Enjoy!

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Comments:

Melissa Veganly says:

July 13, 2014 at 1:06 pm

Expensive popsicle!
Hannah-Leigh Parker says:

July 13, 2014 at 3:01 am

Kenzie
Briana Shaw Scanlon says:

July 12, 2014 at 7:30 pm

Looks yummy! But like 12$ of saffron for one lol
1. Marianne Driver says:
  
  July 13, 2014 at 1:02 am
  
  it makes 2-3 pops
2. Marjolijn Thie-ter Beek says:
  
  July 13, 2014 at 11:54 am
  
  Would that healthy kurkuma work instead of saffron?